This dish allows for a very versatile and tasty way to use the sweet potatoes. The sweetness is beautifully offset by the capers and tomato sauce, creating a luxuriously gorgeously flavoured vegetarian dish.
- 2 Large sweet potatoes spirilised
- 1 Large onion chopped
- 1 Garlic glove chopped
- 2 Tbsp olive oil
- 1x 400g tin tomato sauce
- 1 Tbsp carpers rinsed and drained
- 1/4 Tsp chili flakes
- 1 Tbsp Basil chopped
- 5 Black olives cut in half
- Handful of spinach chopped
- Salt & Pepper to season
Spirilise the sweet potatoes, then place in a bowl in boiling water and let it sit for 12 minutes. In a pan heat the olive oil and add the onion cooking for 3 minutes till soft, add the garlic and cook for another 1 minutes. Than add the tomato and cook for 5 minutes.
Pour in the spirilised sweet potato, capers, spinach and cook for another 4 minutes.
Pour it in a serving dish and top with basil leaves. Enjoy!